Le Charcutier Anglais

(Please read this true story from the 1960's in a Lancashire accent as you will get more from it!) I can recall a time as a child I was ...

This post was requested by my blogging friend Sommer J of Germany, remember to come back and click through to view her food blog recipe that...

On the hock end of a ham, you have two bones, one large and a smaller one. The smaller one being referred to as the Mustard Bone or Mustard ...

When next choosing a pastry brush, consider a traditional brush, one made with goose feathers. A conventional pastry brush made with synthe...

Coppa Ham is Italian and as it's name translates and suggests it is made from the neck (nape) muscle of the pig. Above we can see some ...

Did you know? Regardless of where on the pig, if you apply salt to the pork it is then known as ham, bacon or gammon. Confusing right? Myse...

Well its approaching Christmas now and most of us will be eating a bird of some kind or another, the question I'm asked most often is; d...